Research seminar 6.5.2014: Fatty acid composition of various vegetable fat products and quality of low-fat cheeses

24.4.2014

PhD Tiina Ritvanen will lecture on the fatty acid composition of various vegetable oil products and the quality of low-fat cheeses. The primary role of fat in any diet is to serve as a source of energy. However, a large part of fat consists of fatty acids with more complex health effects. As there are differences in the effectiveness of individual fatty acids, analytics is required to enable increasingly accurate identification of fatty acids.